Food is phylosophy
Interview with Chef Filippo La Mantia
Princes and princesses, as well as show men, have always chosen the Hotel Majestic of Rome for its luxury and comfort, but also for the special feeling of being in the heart of the eternal city while surrounded by the greatest privacy.
Originally, the restaurant Hotel Majestic was projected and realized according to the neoclassic tradition and the services offered met the refined, although canonical, needs of the guests of the hotel.
Today, since the Chef Filippo La Mantia arrived, the style and functional concept of the restaurant has been revolutionized.
The neoclassical style has been enriched with big and comfortable circular sofas, placed around the white Carrara marble tables, handmade carpets displayed one after the other in perspective sequence as a single pattern, big barracat crystal lamps recalling the Central European imperial atmospheres and, eventually, the seats are a mix of high quality Italian textiles and velvets.
“My concept of food – said the Chef – consists of creating an atmosphere of home, comfort, service and food so to allow the guests to travel while sit on a comfortable chair enjoying food telling them something important but simple, traditional but with an original interior strength, so to make that experience unique”.
We met Filippo La Mantia who told us about the philosophy behind this new view of restaurant.
How did it originate the ides of this restaurant?
As all the beautiful things, it was born by chance. I met the owners of the Hotel Majestic of Rome at the Golf Club Cala di Volpe in Sardinia, where I used to work last summer; in September I went to Rome to see the place and I completely fell in love with it, it reflected completely what I thought of. Then we worked closely with the architects to create a restaurant reflecting what I am and what I wanted for my place.
The result is wonderful. A place where to taste simple and fun plates, meeting point for the guests of the hotel but also for the Romans and the visitors of the eternal city.
For the next fall, in fact, we have many coming events, starting from the International Film Festival of Rome.
Your cooking is famous for the aromas: where does this passion come from?
I come from Sicily, aromas are in my veins. The colours and scents of the Aeolian Islands, the Egadi Islands and Pantelleria, where I lived for 18 years, influenced my life leaving unforgettable memories and due to this, my dishes are a continuous homage to my land.
Could you explain your concept of “light”?
This term has been coined by critics and experts who have been studying for long my cooking and my dishes.
For me it’s simply “light”, it’s a purely physiological concept. Since I don’t love garlic, onion or butter, I looked for the way to emphasize the taste through the use of other products, like citrus fruit, for instance. Since I’ve begun to cook, my motto is “cooking the way I like it”.
What does cooking mean for you?
Cooking for me is the basis of everything. I do what I like the most, cooking for people.
Innovation or tradition?
100% tradition. Innovation today means to be wary of the fact that people have more difficulties to digest than 50 years ago.
I respect all my colleagues who use technology in the kitchen, I simply have a different way to interpret our art.
Your favourite dish?
Cooking for me identifies with Caponata. My recipe is absolutely traditional although a bit fancy making it fun to the palate.
…and at home who cooks?
I cook for friends on Sundays…but to be honest my wife cooks very well.
Francesca Zottola
Italian version
Lux Food, Luxury Representatives, Stories Of Achievements,
Tags: Aeolian Islands, caponata, Filippo La Mantia, Film Festival of Rome, Golf Club Cala di Volpe, Hotel Majestic of Rome, Pantelleria, Sardinia, the Egadi Islands
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